Sheet Pan Pesto Chicken and Vegetables

Ever tried a Sheet Pan Pesto Chicken with Vegetables? Raise your hand if you need an AIP appropriate, satisfyingly simple midweek meal!!  My friend, allow me to help.

If you’re like me, and I suspect you are or you wouldn’t be reading this post, you have 3 missions on your mind a fair amount of time:

1. Feeding yourself AND your family a meal that is equal parts AIP and crowd-pleasing;
2. Making said meal in a limited amount of time;
3. Also making said meal on a budget without a lot of gussied up ingredients.

Well, let me introduce you to the humble sheet pan Pesto Chicken and Vegetable meal. Though not new to the scene, these wonderous of creations can become new nearly every time you make them with a sprinkling of your own creativity. 

This Sheet Pan Pesto Chicken and Vegetable recipe is one of my absolute favorites. First, I LOVE LOVE LOVE pesto. And this version is dairy, nut, and nightshade-free so it fits right into your AIP needs. Second, all the ingredients literally go into one bowl, then onto one sheet pan making for easy cleanup…even more of a time saver!

Happy cooking, friends! – This recipe was created by Amanda Runnels (from Unrefined Junkie) for A Squirrel in the Kitchen.

Amanda Runnels

Sheet Pan Pesto Chicken and Vegetables

5 from 1 vote

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Servings: 4

Course: Main Course

Cuisine: AIP, Autoimmune Protocol, Paleo

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 cups fresh basil
• 1 cup fresh parsley
• 2 large garlic cloves, minced
• ⅛ cup lemon juice
• ¼ cup olive oil
• ½ teaspoon sea salt
• 2 tablespoons nutritional yeast
• 5 tablespoons water
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 2 large carrots, peeled and sliced
• 1 medium head of broccoli, cut into florets
• 1 bunch asparagus, cut into thirds
• Fresh parsley, for garnish (optional)
• Lemon slices, for garnish (optional)
• Sea salt

Equipment

• food processor
• Large rimmed sheet pan
• parchment paper

Method

 

1. Pre-heat oven to 400F. 
2. In a food processor, combine the basil, parsley, minced garlic, lemon juice, olive oil, sea salt, nutritional yeast and water. Process until smooth and well combined.
3. In a large bowl, toss the chicken, vegetables and pesto. 
4. Transfer to a large sheet pan lined with parchment paper. Bake for 20-25 minutes or until chicken is done-through and veggies are tender.
5. OPTIONAL: Give the dish a little squeeze of lemon and garnish with fresh parsley just before serving. Add additional salt as needed. 

Tried this recipe?Let us know how it was!